Saumur-Champigny Cabernet Franc

Ruby red, rich and fruit filled on the nose with soft tannins

Vinification	In thermo-regulated stainless steel vats following a thorough double sorting on receipt. Use of maceration, aeration, and temperature control in the search for harmony, fruit, elegance, and depth.
Vineyard Soil	Clay-limestone from upper Turonian ( Jurassic): the microclimate around Saumur is the hottest and driest spot in the entire Loire Valley.
Harvest	Mechanical, in October, at a medium yield of 45 hl/ha in order to ensure concentration of flavors in the grapes
Tasting Notes	A ruby red Cabernet Franc, rich and fruit filled on the nose, backed up with soft tannins. Much appreciated in restaurants as it goes equally well lightly spiced fish or meat.
Cellaring	3-10 years

Ruby red, rich and fruit filled on the nose with soft tannins. Pairs with spiced fish and meat. 50-60 hl/ha yield, 3-10 year cellaring potential.